Ingredients

• 2 1/2  pounds tiny new red potatoes, halved or quartered
• 1  medium red onion, cut in wedges
• 1/4  cup olive oil, divided
• 2  tablespoons snipped fresh rosemary
• 2  cloves garlic, minced
• 1/2  teaspoon kosher salt
• 1/2  teaspoon coarsely ground black pepper
• 2  tablespoons balsamic vinegar
• 1  medium red sweet pepper, cut into bite-sized strips
• 3  tablespoons pine nuts, toasted

Directions

1. Preheat oven to 450 degree F oven. In a large mixing bowl combine potatoes, onion wedges, 2 tablespoons of the olive oil, rosemary, garlic, salt, and black pepper. Toss potato mixture to coat well; arrange in a single layer in a greased shallow roasting pan. Roast, uncovered, for 25 to 30 minutes or until potatoes are tender and lightly browned, stirring mixture twice. Transfer roasted potato mixture to a large bowl; set aside.

2. In a small bowl whisk together balsamic vinegar and remaining 2 tablespoons olive oil. Pour mixture over roasted potato mixture. Add red pepper pieces; toss gently to coat.

3. Turn potato salad into serving bowl. Sprinkle with pine nuts. Serve warm or at room temperature. Makes 6 servings.